This is my version of the simple, yummy, spaghetti with tomato sauce we had at Osteria di’ Pazzo restaurant in Florence.
2 – 3 First Course Servings
6 – 8 oz. dried spaghetti
3 – 4 Tbsp. EVO (a new oil would be wonderful here)**
1 cup passata (Italian tomato puree) or very well crushed tinned San Marzano tomatoes
2 thinly sliced garlic cloves
1/8 to ¼ tsp. chili flakes
2 Tbsp. flat-leaf parsley
Place a serving bowl in a 180 F oven to warm.
Heat EVO on medium heat in a large sauté pan. Add the garlic slices & sauté just until slightly golden. Add the chili flakes and cook 30 seconds; add the passata; lower the heat and let simmer while pasta cooks.
Bring a large pot of water to a boil. Add 1-2 Tbsp. salt. Add spaghetti to the water and cook until al dente. Reserve 1 cup pasta cooking water; drain the pasta & add to the sauté pan with the tomato sauce. Toss the spaghetti until well coated; adding pasta cooking water if it appears too dry, for a minute or so. Add the parsley and place in a heated serving bowl. Serve hot.
Osteria Pazzo traditionally does not serve the pasta with Parmigiano, so we thought it best to go along with their recommendation! However, you can add cheese if you wish, just don’t let them know at Pazzo! Buon appetito!
**New Oil is the oil pressed from the harvested olives every November/December, it has a “greener” quality and is very fresh tasting. As the oil gets older, it gradually loses this quality. Costco has a “new oil” every year. It is a Kirkland product and is labelled Extra Virgin Olive Oil Toscano with the harvest dates November/December (the year) on it. If you would like to read more about EVO, please go to EVO, Salt & Other Musings.